Get the recipe here: https://www.dimitrasdishes.com/lamb-youvetsi-arni-kokkinisto/
Ingredients
6 lamb shanks
1 large onion, finely chopped
¼ cup olive oil
5-6 garlic cloves, grated
1 (15 ounce) can pureed tomatoes
1 cinnamon stick
2 cloves
1 bay leaf
1 teaspoon dry crushed oregano
¼ teaspoon crushed red pepper flakes
Salt to taste
freshly ground black pepper, to taste
4-5 cups water
1 pound uncooked orzo
1 and ½ teaspoons salt
3 cups boiling hot water
Garnish:
feta cheese, parsley, freshly grated parmesan cheese
Instructions
Preheat oven to 450 °F, 230 °C.
Drizzle a very small amount of olive oil over lamb shanks and season with salt and pepper on both sides. Roast in preheated oven for 35 minutes until they become nicely browned. This step eliminates the need to brown on the stove top.
While the lamb is browning in the oven prepare the sauce: In a heavy bottomed pot, cook the chopped onions with the oil over medium heat for about 8-10 minutes or until soft and golden. Add the garlic and warm through until fragrant. Add the pureed canned tomatoes, salt, pepper and spices. Add 4 cups of water and bring to a boil.
Once the lamb is browned, remove from oven. Reduce the oven’s temperature to 375 °F, 190 °C.
Pour the tomato sauce over the lamb. Cover the tray with foil and return to oven and braise for 2-2 and 1/2 hours or until the meat is tender and falling off the bone.
Remove from oven and taste the sauce. Adjust the seasoning if it needs more salt.
Bring 3 cups of water to a boil.
Place the uncooked orzo into the lamb and sauce and mix. Add the 3 cups of boiling hot water along with 1 and ½ teaspoons salt. Mix well to incorporate.
Return the pan to the oven and bake at 425 °F, 220 °C for 15-20 minutes, covered with foil.
Remove foil and cook 10 minutes uncovered.
Take the baking pan out of the oven and pour 1 cup of ice into it to stop the orzo from cooking. Mix it carefully. This will keep the orzo from overcooking and becoming gelatinous or mushy. It also adds to the sauce.
Garnish with freshly chopped parsley, crumbled feta or grated parmesan cheese.
Enjoy! Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
20 Comments
Hello my friend thank you for sharing. Another delicious and yummy recipe. All the lamb looks amazing. Perfect recipe always a pleasure to watch. Fully watch video. Thank you for sharing. Enjoy your day. Enjoy your family. God bless.🙏😋💕🌏
TY sweet Dimitroula mou! I will definitely make Lamb Yiouvetsi I have to get rid of the pasta that my neighborhood pantry gave me. My mom always use to tell me to use what I have Therefore I listened to my mom lol
😋❤❤❤
Μπράβο ,είσαι πολύ καλή μαγείρισσα 🌼💕
Kalimera Dimitra one of my favorite dishes Orzo Youvetsi especially this of the year when the temperature drops up here in Montreal Canada. Since my Wife dose not eat Lamb ill use a blade roast instead . Thank you for bring back great memories
👏🌺
Love Greek food 🥘 👍👏❤️🌲🎄☃️⛄️🙏🙏🙏🙏🙏
Is there any way to cook some steps in the instant pot to save some time? I've tried your older recipe and the instant pot chicken yvetsi, both are amazing
The written recipe is a little different than this YT video, so I am curious which one is correct. The written recipe says to use 15 ounces of crushed tomatoes.
Okay, if you have any confusion, go to the written recipe. I just made it with 3 shanks and it is a winner.
wow such a delicious dish…. I will try this on X'mas day. Thanks a lot for this wonderful video.
In our housecwe call this "pasta ba ba" just for fun.
Looks great
Ooo yeah I’m trying this one 🔥🙌🏽
This brings back wonderful memories of Sunday dinners with family and friends at my grandparents’ apartment.
This looks so beautiful. Never heard of this food before watching. What a gem this channel is.
I just made this yiouvetsi and it turned out exactly like how my aunt used to make it! I miss her so much… She used to make it every New Year (for my name day) and I hadn't eaten any since 2014! I had to modify the recipe though, since I only had 1.7 lbs of a lamb leg to work with. So I chopped it into 4 cubes, kept the bone aside, then boiled it in water, and poured that water on top of the orzo (which I had browned a little, in a pan). I also halved/thirded certain quantities and used 375 F for every step (while extending the time by a few minutes). So happy I made this; it's a taste of my childhood. Thank you, Dimitra!
Your food is amazing, and that smile helps also 😊❤️
Hi, looks yummy! Can you do this is a slow Cooker once you've browned off the meat?
Foolproof recipe, came out so well.. flavorful and yummy 😍😍
How much canned pureed/diced tomatoes? In your video, you stated two 15-oz cans, but on your website, you wrote, one 15-oz can.